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Chicken and mushroom stroganoff

Calories per serving 170.

ingredients

serves 4.
low fat cooking spray
1 onion, sliced
1 garlic clove, crushed
350 g (12 oz) skinless chicken breasts, cut into thin strips
225 g (8 oz) button mushrooms, sliced
1 teaspoon paprika
1 tablespoon Worcestershire sauce
2 tablespoons brandy
1 chicken stock cube
300 ml (10 fl oz) boiling water
100 g (3 1/2 oz) half fat creme fraiche
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper

method

1. Heat a large non stick frying pan. Spray it with low fat cooking spray and add the onion and garlic. Reduce the heat and cook gently for 5 minutes until the onion has softened, but not browned. Add the chicken to the pan and stir fry for 5 minutes until it is sealed on all sides.

2. Add the mushrooms, paprika, Worcestershire sauce and brandy, and cook, stirring, for 1 minutes. Crumble the stock cube into the pan and add the boiling water Bring to the boil, and then reduce the heat and simmer, uncovered, for 20 minutes, stirring from time to time.

3. Add the creme fraiche, seasoning and parsley. Stir well and heat through gently for 2 minutes - don't allow it to boil and bubble as the sauce may separate.

What did you think?

15 people have helped to review this recipe. Thankyou!

YUMMY!!!
posted by Ciara Smyth @ 05:11PM, 2/02/09
This was really really tasty-i didnt have paprika,so i used some cayenne pepper instead!It was really so tasty and creamy..i served it with brown basmati rice-would defo recommend this!
Scrumptious
posted by Roy and Leah @ 01:11PM, 7/04/09
This was easily the best stroganoff we have tasted.
We are living in Spain and cooked this on the terrace on our paella ring. would highly reccommend it. Roy and Leah
Absolutely delicious
posted by Sally & Peter Cordery, France @ 02:05PM, 8/04/09
Simple and a brilliant dinner party dish!!!
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